Ingredients
Creamy Coleslaw Base
The key to making an exceptional creamy coleslaw base is selecting the right ingredients. For this Best Vinegar Coleslaw Recipe, we recommend using a combination of freshly shredded cabbage, carrots, and onions.
For the cabbage, choose a crisp and fresh head of green or red cabbage, or a mix of both. You can use either the thick, crunchy leaves or shred them to your desired consistency.
Cut the cabbage into thin strips, making sure they are consistent in size for even cooking and dressing absorption.
Next, peel and grate or julienne two medium-sized carrots. Choose bright orange carrots for their vibrant color and sweetness.
You’ll need one small onion, thinly sliced or minced. Sweet onions like Vidalia or Maui work well, as they are sweeter than yellow onions and will add depth to your coleslaw without overpowering the other ingredients.
For an authentic Southern taste, you can also add a few tablespoons of finely chopped red bell pepper for added crunch and flavor.
The dressing base of our Best Vinegar Coleslaw Recipe requires a high-quality mayonnaise. Choose a European-style or Duke’s mayonnaise, which has a rich and tangy taste that complements the acidity in the vinegar.
You’ll need two tablespoons of white vinegar or apple cider vinegar for its sharp flavor. White wine vinegar also works well if you prefer a lighter taste.
Don’t forget to add one tablespoon of Dijon mustard, which adds a spicy kick and helps bind the dressing together. Choose a mild Dijon mustard, as some can be too pungent for this coleslaw recipe.
Sugar is optional but recommended for balancing out the acidity in the vinegar. Use about half a teaspoon of granulated sugar or honey to your taste.
The best vinegar coleslaw recipe relies on the right balance of ingredients to achieve a tangy, creamy, and crunchy texture. The main components of this classic salad are cabbage, mayonnaise, vinegar, sugar, salt, and sometimes additional flavorings like onion, bell pepper, or carrots.
Cabbage is the primary ingredient in coleslaw, providing the base texture and flavor. There are two common types of cabbage used: green cabbage and red cabbage. Green cabbage has a slightly bitter taste and a firmer texture, while red cabbage offers a sweeter and softer taste.
Mayonnaise serves as an emulsifier to bind the ingredients together, providing creaminess to the coleslaw. It also adds a richness of flavor that complements the other ingredients. Some people prefer to use plain mayonnaise, while others like to add flavors like garlic or herbs to give it a twist.
Vinegar is what gives coleslaw its tangy and acidic taste. Common types of vinegar used include apple cider vinegar, white wine vinegar, and white distilled vinegar. The amount of vinegar can be adjusted according to personal preference, but it’s essential to strike the right balance between acidity and sweetness.
Sugar adds a touch of sweetness to balance out the tanginess from the vinegar. Some people prefer to use brown sugar for its deeper flavor or refined sugar for a cleaner taste. The amount of sugar should be adjusted based on individual tastes, but it’s generally better to start with less and add more to avoid over-sweetening the coleslaw.
Salt enhances the flavors of the ingredients by balancing out sweetness and acidity. It also helps bring out the textures of the cabbage and other vegetables. Some people prefer to use sea salt or Himalayan pink salt for their distinct flavor profiles, while others opt for plain table salt.
Additional flavorings like onion, bell pepper, and carrots add extra texture, flavor, and nutrients to the coleslaw. They can be used in various forms – chopped, grated, or thinly sliced – depending on personal preference and desired texture.
The best vinegar coleslaw recipe requires a harmonious balance of these ingredients. It’s essential to experiment with different combinations and ratios to find the perfect blend that suits your taste preferences. Some people like a sweeter coleslaw with more sugar, while others prefer it tangier with less sugar or more vinegar.
1 cup mayonnaise (use Duke’s or Hellmann’s for authentic Southern flavor)
Coleslaw is a staple side dish that pairs perfectly with barbecue, grilled meats, and other classic Southern dishes. To create an authentic coleslaw, it’s essential to use high-quality ingredients, particularly when it comes to mayonnaise. For this recipe, you’ll want to choose either Duke’s or Hellmann’s mayonnaise for their signature creamy texture and tangy flavor.
Duke’s mayonnaise is a Southern favorite that has been around since 191 It’s made with high-quality egg yolks, vegetable oil, vinegar, salt, and spices. The key to its success lies in the careful balance of flavors and the smooth texture it provides. When using Duke’s, you’ll notice a rich, velvety consistency that complements the crunch of shredded cabbage.
Hellmann’s mayonnaise is another popular choice for coleslaw, particularly among those who prefer a slightly sweeter taste. Like Duke’s, Hellmann’s is made with egg yolks, oil, vinegar, salt, and spices, but its formula contains additional sugar that gives it a milder flavor. When selecting between these two mayonnaise brands, consider your personal taste preferences: do you like a stronger, more acidic taste, or a sweeter, creamier coleslaw?
Using high-quality mayonnaise is just the beginning when crafting an exceptional coleslaw. A combination of shredded cabbage (green or red), carrots, and onions creates a crunchy texture that pairs well with the creamy dressing. For added flavor, consider adding some chopped fresh herbs like parsley or dill. And to give your slaw a tangy kick, be sure to include a generous amount of vinegar – more on this later!
2 tablespoons cider vinegar (appreciate the acidity from Cornell University’s research on the benefits of ACV)
The key to a great coleslaw is a perfect balance of flavors and textures, and it all starts with the ingredients. When it comes to vinegar-based coleslaws, the type and amount of vinegar used can greatly impact the final result.
For this Best Vinegar Coleslaw Recipe, we recommend using 2 tablespoons of cider vinegar. The acidity in ACV (apple cider vinegar) is a game-changer, thanks to Cornell University’s research on its numerous health benefits. ACV has been shown to have antimicrobial properties, aid digestion, and even help lower cholesterol levels.
In the context of coleslaw, the acidity in cider vinegar helps to break down the cell walls of the cabbage and carrots, making them tender and easier to digest. It also adds a tangy flavor that complements the sweetness of the carrots and red onion.
Here are some other essential ingredients you’ll need for this recipe:
- Cabbage: We recommend using green or red cabbage, or a combination of both. Simply shred or chop it into thin strips.
- Carrots: Grate or shred about 1 cup of carrots to add natural sweetness and crunch.
- Red Onion: Thinly slice about 1/2 cup of red onion for added flavor and texture.
- Mayonnaise: Use a high-quality mayonnaise as the base of your slaw. We recommend Duke’s or Hellmann’s.
- Sugar: A small amount of sugar helps balance out the acidity in the cider vinegar and brings everything together.
The ratio of ingredients is also important to achieve that perfect balance. For every cup of shredded cabbage, use about 1/4 cup of grated carrots, 2 tablespoons of chopped red onion, and 1 tablespoon of mayonnaise. This will give you a nice balance of textures and flavors.
1 tablespoon sugar
In this best vinegar coleslaw recipe, one crucial ingredient that plays a significant role in determining the flavor and texture of the slaw is sugar. Sugar serves as an essential balancing agent for the acidity in the vinegar-based dressing, preventing it from becoming too overpowering and harsh on the palate.
When we talk about using 1 tablespoon of sugar in this recipe, it’s not about adding a significant amount to mask any unpleasant flavors; rather, it’s about striking the perfect balance between the tanginess of the vinegar and other ingredients like mayonnaise or sour cream (if used), and the natural sweetness of the shredded cabbage and carrots.
The key is understanding that sugar is not just a sweetener but also an ingredient that helps to round out flavors, adds depth and complexity. It’s often overlooked as a fundamental component in many salad dressings because its sweetness can be easily masked by other ingredients like salt, vinegar, or spices.
However, when it comes to coleslaw, the sweetness of sugar is crucial. It doesn’t just make the slaw taste better; it also helps to balance out the flavor and texture. The 1 tablespoon of sugar in this recipe is a standard amount used in many coleslaw recipes. It’s enough to add sweetness without overpowering the other ingredients or making the slaw too sweet.
When measuring out your sugar, remember that it can vary slightly depending on how finely you chop your cabbage and carrots and whether you’re using granulated sugar, brown sugar, or another type of sugar. However, 1 tablespoon remains a good rule of thumb for most coleslaw recipes.
1 teaspoon prepared horseradish
The addition of a single ingredient, prepared horseradish, brings a unique and pungent flavor to our best vinegar coleslaw recipe.
Prepared horseradish is made by mixing the grated root of the horseradish plant with acid, such as vinegar or lemon juice. This process breaks down some of the natural compounds in the horseradish, resulting in a more palatable and potent condiment.
The flavor profile of prepared horseradish is characterized by its sharp, pungent taste and aroma, which is often associated with sinus congestion relief.
In cooking, prepared horseradish is commonly used as an ingredient to add heat, spice, and flavor to various dishes, including sauces, marinades, and dressings.
When using prepared horseradish in our best vinegar coleslaw recipe, a single teaspoon is sufficient to create a balanced flavor profile that complements the other ingredients without overpowering them.
The flavor synergy between the prepared horseradish, mayonnaise, and apple cider vinegar creates a harmonious and refreshing taste experience that makes our coleslaw recipe stand out from traditional versions.
The key to making a delicious and tangy coleslaw is selecting the right ingredients. For this recipe, you’ll need:
- Cabbage: This is the base ingredient for your slaw, and it’s essential to choose the right type of cabbage. You can use either green or red cabbage, but red cabbage will give your slaw a lovely pink color. Choose firm heads with no signs of wilting or browning.
- Carrots: Shredded carrots add a sweet and crunchy texture to your slaw. Look for fresh, young carrots that are not too fibrous. You can use either standard orange carrots or more exotic varieties like purple or yellow.
- Cucumbers: Thinly sliced cucumbers add extra freshness and crunch to your slaw. Choose firm, crisp cukes with no signs of browning or soft spots.
- Onions: Red onions or sweet onions are best for slaw, as they have a milder flavor than yellow onions. Chop them finely so they distribute evenly throughout the slaw.
- Vinegar: The type and amount of vinegar used in coleslaw can greatly affect its flavor. For this recipe, we’ll use apple cider vinegar, which has a mild, sweet taste. You can adjust the amount to your liking, but keep in mind that too much vinegar will overpower the other flavors.
- Mayonnaise or sour cream: This is where the magic happens! Mayonnaise and sour cream add a rich, creamy texture to your slaw, balancing out the acidity from the vinegar. You can use either one or a combination of both – just be sure to taste as you go and adjust the amount to your liking.
- Herbs: Chopped fresh herbs like parsley, dill, or cilantro add extra flavor and freshness to your slaw. Choose the herbs that complement the other ingredients and seasonings used in this recipe.
- Seasonings: Salt and pepper are a must, but you can also add additional seasonings like paprika, garlic powder, or onion powder to give your slaw an extra boost of flavor. Just be sure not to overdo it – too many seasonings can overpower the other ingredients.
- Olive oil (optional): If you want to give your slaw a bit more oomph, drizzle some olive oil over it before serving. This will add a richness and depth of flavor that’s simply divine.
Pickled Carrot and Red Onion Additions
Spicy Delight
The addition of pickled carrots and red onions takes the Best Vinegar Coleslaw recipe to a whole new level, infusing it with an explosion of flavors that will elevate your taste buds to new heights.
When you combine thinly sliced carrots and red onions with a tangy brine made from vinegar, salt, sugar, and spices, you create a delicious contrast in textures and tastes that complements the creaminess of the coleslaw perfectly.
The carrots are crunchy and sweet, while the onions add a punch of pungency that is balanced by the sweetness of the carrots. The pickling liquid adds a depth of flavor that ties everything together, with notes of spices, garlic, and herbs.
To make these additions to your Best Vinegar Coleslaw recipe, you’ll need:
- Thinly sliced carrots (about 1 cup)
- Thinly sliced red onions (about 1/2 cup)
- Cider vinegar or white wine vinegar (about 1/4 cup)
- Sugar (about 1 tablespoon)
- Salts (about 1 teaspoon)
- Ground black pepper (about 1/4 teaspoon)
- Fresh dill weed or parsley (optional, about 1 tablespoon chopped)
To make the pickled carrots and red onions
In a medium bowl, whisk together the vinegar, sugar, salt, and spices.
Add the sliced carrots and red onions to the bowl and toss to coat with the pickling liquid.
Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes or up to 2 hours, allowing the vegetables to pickle and the flavors to meld.
Before serving, garnish with chopped fresh herbs like dill weed or parsley if desired.
Combine the pickled carrots and red onions with the Best Vinegar Coleslaw recipe and serve chilled for a truly unforgettable slaw experience!
A tangy and crunchy addition to our Best Vinegar Coleslaw Recipe, Pickled Carrot and Red Onion Additions bring a burst of flavor and texture that complements the creamy coleslaw perfectly.
To make the pickled carrots and red onions, you’ll need just a few ingredients: thinly sliced carrots, thinly sliced red onion, white vinegar, sugar, salt, and spices. You can also add other ingredients like mustard seeds, coriander seeds, or dill weed to give it an extra boost of flavor.
First, slice the carrots and red onions into thin rounds using a mandoline or sharp knife. The thinner you slice them, the quicker they’ll pickle and the crunchier they’ll remain.
In a small saucepan, combine the vinegar, sugar, salt, and spices to create the pickling liquid. Bring the mixture to a boil over medium heat, stirring until the sugar and salt have dissolved.
Reduce the heat to low and add the sliced carrots and red onions to the pickling liquid. Simmer for about 5-7 minutes or until they’ve reached your desired level of doneness. You can keep them slightly crunchy or cook them until they’re soft and tender.
Once the carrots and red onions have cooled, you can add them to the Best Vinegar Coleslaw Recipe along with any other ingredients you like. They’ll add a tangy, slightly sweet flavor and a satisfying crunch that complements the creamy coleslaw beautifully.
This addition is perfect for serving at barbecues, picnics, or outdoor events where fresh, flavorful food is essential. It’s also a great way to add some excitement to your usual side dishes and salads.
1 large carrot, peeled and grated (opt for a juicier one)
To elevate our best vinegar coleslaw recipe, we’re going to add some pickled flavors with Pickled Carrot and Red Onion. This will not only enhance the taste but also add a refreshing crunch to the slaw.
Start by peeling and grating a large carrot, opting for one that’s juicier. You’ll want about 1 cup of grated carrot in total.
Next, slice about 1/2 cup of red onion thinly. The key is to get it as thin as possible so the flavors can really meld together.
In a small bowl, combine 1/4 cup of white vinegar, 1 tablespoon of sugar, and 1 teaspoon of salt. Stir until the salt and sugar are dissolved, creating a pickling liquid.
Add the grated carrot and sliced red onion to the pickling liquid, making sure they’re completely submerged. Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to infuse.
After the carrots and onions have had their time to marinate, add them to our coleslaw recipe along with the remaining ingredients. This will create a perfectly balanced flavor profile that’s both tangy and refreshing.
The Pickled Carrot and Red Onion addition brings a whole new level of excitement to this classic recipe. The sweetness of the carrot pairs perfectly with the pungency of the red onion, creating an irresistible combination that will leave everyone wanting more.
1/4 cup red onion, thinly sliced
The addition of pickled carrot and red onion to the Best Vinegar Coleslaw Recipe adds a tangy, crunchy texture that complements the creamy dressing perfectly. The thinly sliced red onion provides a sweet and savory flavor, while the pickled carrot contributes a refreshing, slightly sour note.
To prepare the pickled carrots and red onions for this recipe, you will need to thinly slice 1/4 cup of red onion. This can be achieved using a mandoline or sharp knife. The goal is to create uniform, thin slices that will pickle evenly in the vinegar solution.
Once the red onion is sliced, it’s essential to rinse the slices under cold running water to remove any lingering sugars and impurities. This step helps prevent the onions from becoming too sweet during the pickling process.
After rinsing the red onion, pat the slices dry with paper towels to remove excess moisture. This ensures that the onions will pickle evenly and prevents a soggy texture in the finished slaw.
To prepare the pickled carrots and red onions, combine 1/4 cup of thinly sliced red onion, 2 tablespoons of granulated sugar, 1 tablespoon of kosher salt, and 1/4 cup of vinegar (such as white wine or apple cider) in a bowl. Let it sit at room temperature for at least 30 minutes to allow the onions to pickle.
After 30 minutes, stir the mixture well and refrigerate it for at least 2 hours or overnight. This allows the flavors to meld together and the onions to become fully pickled.
When you’re ready to assemble the Best Vinegar Coleslaw Recipe, remove the pickled carrots and red onions from the refrigerator and give them a good stir. Add them to the coleslaw mixture along with the remaining ingredients, such as shredded cabbage, mayonnaise, and seasonings.
The resulting slaw will have a tangy, slightly sweet flavor with a delightful crunch from the pickled carrots and red onions. This is a must-try addition to any vinegar-based slaw recipe!
2 tablespoons apple cider vinegar (learn how it aids digestion from the US National Library of Medicine)
The addition of pickled carrots and red onions to coleslaw is a game-changer, elevating it from a simple side dish to a flavorful and crunchy masterpiece. The tangy sweetness of the pickling liquid perfectly complements the cooling creaminess of the mayonnaise-based slaw. In this Best Vinegar Coleslaw Recipe, we’ll explore how to incorporate pickled carrots and red onions to take your coleslaw to new heights.
The key ingredient in pickling these vegetables is apple cider vinegar, which not only adds a tangy flavor but also aids digestion. According to the US National Library of Medicine, apple cider vinegar has been found to have prebiotic properties that can help support gut health and improve digestion. To learn more about how apple cider vinegar aids digestion, you can visit their website.
To make pickled carrots and red onions, start by thinly slicing 1 large carrot and 1/2 cup of red onion. In a medium bowl, whisk together 2 tablespoons of apple cider vinegar, 1 tablespoon of sugar, and 1 teaspoon of salt until the sugar and salt are dissolved.
Add the sliced carrot and red onion to the bowl and toss them in the pickling liquid until they’re well coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours to allow the vegetables to pickle.
After the pickled carrots and onions have chilled, drain off any excess liquid and pat them dry with paper towels. Now it’s time to add them to your coleslaw! Simply combine the pickled carrots and onions with the remaining slaw ingredients, including shredded cabbage, mayonnaise, mustard, salt, and pepper.
The addition of pickled carrots and red onions will not only add flavor but also a pop of color and crunchy texture to your coleslaw. It’s the perfect way to take this classic side dish to new heights and impress your friends and family with its unique flavor combination.
1 tablespoon honey
The addition of pickled carrot and red onion to a coleslaw recipe can add a tangy, sweet, and crunchy texture that complements the cabbage and other ingredients.
To make pickled carrot and red onion additions, start by slicing 1 large red onion into thin rings. Place the onion rings in a medium-sized bowl or container and sprinkle them with 1 tablespoon of honey. The honey will help to bring out the natural sweetness in the onions and balance their acidity.
Next, slice 2-3 medium-sized carrots into thin strips. Place the carrot strips in the same bowl as the red onion rings. Pour enough vinegar over the top of both the onion and carrot slices to cover them completely. The amount of vinegar will depend on your personal preference for tanginess, but a good starting point is about 1/2 cup.
Now, sprinkle some salt over the top of the pickled vegetables. You can use kosher salt or any other type of salt you prefer. The salt will help to balance out the sweetness from the honey and add depth to the flavors. Let the mixture sit at room temperature for about 30 minutes to allow the vegetables to pickle.
After the pickling process is complete, drain off some of the excess vinegar from the bowl, leaving just enough to coat the carrot and onion slices. You can also store the pickled vegetables in an airtight container in the refrigerator for up to 24 hours before adding them to your coleslaw recipe.
To add the pickled carrot and red onion additions to your Best Vinegar Coleslaw Recipe, simply chop or shred them into smaller pieces after they have pickled. Add them to the slaw mixture along with the other ingredients such as shredded cabbage, mayonnaise, mustard, salt, and pepper.
The addition of pickled carrot and red onion will add a unique twist to your coleslaw recipe and elevate it to a whole new level of flavor and texture. You can adjust the amount of vinegar and honey to suit your personal taste preferences, but be sure not to skimp on the salt – it’s essential for balancing out the flavors.
The Best Vinegar Coleslaw Recipe is a versatile and delicious side dish that complements many different types of cuisine, from classic barbecue and sandwiches to more exotic international dishes. By adding pickled carrot and red onion to this recipe, you’ll create a coleslaw that’s not only delicious but also visually stunning with its bright colors and tangy presentation.
The addition of pickled carrot and red onion adds a tangy, salty, and crunchy texture to the coleslaw, elevating it from a simple side dish to a standout accompaniment to your favorite barbecue or grilled meats.
Pickling is a process that involves soaking vegetables in a brine solution made with vinegar, sugar, salt, and spices. The acidity of the vinegar acts as a preservative, helping to maintain the texture and flavor of the vegetables while also adding a tangy taste.
To make pickled carrot and red onion additions for your coleslaw, you’ll need the following ingredients:
- 1 large carrot, peeled and thinly sliced
- 1 large red onion, thinly sliced
- 1 cup (250 ml) of white vinegar or apple cider vinegar
- 1/2 cup (125 ml) of sugar
- 1 tablespoon salt
Optional: 1 teaspoon of pickling spice blend, such as mustard seeds and coriander seeds
- To start, combine the sliced carrot and red onion in a bowl.
- In a saucepan, combine the vinegar, sugar, and salt. Heat the mixture over medium heat until the sugar has dissolved.
- Remove the saucepan from the heat and add the pickling spice blend, if using. Let it steep for 5-10 minutes to allow the flavors to infuse.
- Pour the hot vinegar mixture over the sliced carrot and red onion in the bowl.
- Stir to combine, making sure that all of the vegetables are coated with the pickling liquid.
- Let the mixture sit at room temperature for at least 30 minutes to allow the flavors to meld together and the vegetables to pickle. You can also refrigerate it overnight if you prefer a stronger flavor.
- When you’re ready to add the pickled carrot and red onion to your coleslaw, simply drain off any excess liquid and stir them in along with the remaining ingredients.
- The tangy, sweet, and crunchy texture of the pickled carrots and red onions will complement the creamy mayonnaise and vinegar flavors of the slaw perfectly, creating a refreshing and delicious side dish that’s sure to become a new favorite at your summer gatherings!
Creamy Coleslaw Assembly
Mix It Up
Creamy coleslaw assembly, specifically for our best vinegar coleslaw recipe, involves bringing together a medley of textures and flavors to create a harmonious side dish that complements various main courses. The foundation of this creamy slaw lies in its ability to balance the tanginess of vinegar with the richness of mayonnaise or sour cream.
To begin the assembly process, ensure you have all the necessary ingredients readily available. These include shredded cabbage, grated carrots, chopped onion, mayonnaise or sour cream, apple cider vinegar, sugar, salt, and black pepper. Additionally, you’ll need a bowl for mixing, a whisk or spatula for blending, and a serving dish for presenting the coleslaw.
Start by shredding 1 head of cabbage into fine strips. For an extra crunch, consider using a food processor to shred the cabbage more uniformly. Set aside a portion of the shredded cabbage if you want to create a contrasting texture in your slaw.
Grate 2 medium carrots and chop 1/4 cup of onion. These ingredients add natural sweetness and a punch of flavor to the coleslaw. Combine them with the reserved cabbage in a separate bowl, ready for incorporation into the final mixture.
In a large bowl, whisk together 1/2 cup mayonnaise or sour cream until smooth. Add 2 tablespoons apple cider vinegar, 1 tablespoon sugar, 1/2 teaspoon salt, and several grinds of black pepper to taste. This dressing provides the tanginess and richness that characterizes our best vinegar coleslaw recipe.
Now it’s time to bring together all the components of your creamy coleslaw. In a large serving bowl, combine the whisked dressing with the shredded cabbage mixture. Stir until everything is well coated and you have an even distribution of flavors.
Just before serving, garnish with chopped fresh herbs like parsley or dill to add color and fragrance to your dish. This coleslaw assembly process allows you to adapt our best vinegar coleslaw recipe to suit your preferences by adjusting the amount of sugar or vinegar to taste.
The versatility of this creamy coleslaw makes it an excellent accompaniment to numerous meals, from grilled meats like burgers and hot dogs to fish tacos and summer salads. With a few adjustments to ingredients or presentation, you can turn this basic slaw into a more elaborate side dish for your favorite cuisines.
Creamy coleslaw assembly involves combining shredded cabbage, mayonnaise, vinegar, sugar, salt, and other desired ingredients to create a creamy and tangy slaw perfect for accompanying barbecue, sandwiches, and salads.
To assemble the creamy coleslaw, start by shredding about 3 cups of green or red cabbage into thin strips using a mandoline or food processor. If desired, you can also add other shredded vegetables like carrots, beets, or onions to enhance flavor and texture.
Next, in a large bowl, whisk together 2/3 cup mayonnaise, 1/4 cup cider vinegar, 2 tablespoons granulated sugar, 1 teaspoon salt, and any additional seasonings you prefer. You can also use Greek yogurt or sour cream for added moisture and tanginess.
Once the dressing is well mixed, add it to the shredded cabbage mixture and toss until the slaw is evenly coated. Be careful not to over-dress the coleslaw, as this can make it too soggy.
If you want a thicker or creamier consistency, you can add more mayonnaise or yogurt, but be mindful of the balance between creamy and tangy flavors. Taste the slaw as you go and adjust seasoning with additional salt, sugar, or vinegar if needed.
Finally, cover the bowl with plastic wrap and refrigerate the coleslaw for at least 30 minutes to allow the flavors to meld together before serving. Before serving, give it a good stir to redistribute any ingredients that may have settled at the bottom of the bowl.
Creamy coleslaw is an excellent addition to barbecues, sandwiches, salads, and wraps. Its creamy texture, combined with the crunch from cabbage and any additional vegetables you add, makes for a delicious and satisfying side dish or topping. You can also use it as a healthy snack on its own or as a topping for baked potatoes.
In a large bowl, combine grated carrot, red onion mixture, and creamy coleslaw base. Mix until well combined.
- To assemble Creamy Coleslaw, start by preparing all the ingredients as described in the previous steps.
- Select a large bowl that is wide enough to hold all the ingredients comfortably. This will make it easier to mix and combine everything without spilling over.
- Now, carefully grate the carrot into fine shreds using a grater or food processor. You can use either a regular carrot or a baby carrot, depending on your preference.
- Add the grated carrot to the large bowl and set it aside for now.
- Next, take the red onion mixture that you prepared earlier, and add it to the bowl with the grated carrot.
- The red onion mixture is a crucial component of this recipe, adding both flavor and texture to your coleslaw. It’s made by combining minced red onions, chopped fresh cilantro, and a squeeze of fresh lime juice.
- Mix the grated carrot and red onion mixture together until well combined, making sure there are no visible lumps or clumps.
- Now it’s time to add the creamy coleslaw base. This is the sauce that holds everything together and gives your slaw its signature creamy texture. It’s made by combining mayonnaise, sour cream, vinegar (in this case, our Best Vinegar Coleslaw Recipe), and a pinch of salt.
- Pour the creamy coleslaw base into the bowl with the grated carrot and red onion mixture. Mix everything together until smooth and well combined.
- Taste and adjust the seasoning as needed. If it needs more vinegar, add a little more. If it needs more salt or pepper, add that too.
- Finally, cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow all the flavors to meld together and the slaw to chill properly.
- Once chilled, your Creamy Coleslaw is ready to serve! You can serve it as a side dish, add it to your favorite burgers or sandwiches, or even use it as a topping for tacos or salads.
Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
Once you have prepared the creamy coleslaw, it’s time to assemble and chill it in the refrigerator for at least 30 minutes to allow the flavors to meld together. This step is crucial as it allows the different ingredients to combine and intensify their flavor, resulting in a well-balanced and delicious coleslaw.
The assembly process involves placing the prepared coleslaw mixture into an airtight container or a large bowl. If you’re using a container, make sure it’s one that is specifically designed for storing salads and has a secure lid to prevent any leakage or contamination. On the other hand, if you’re assembling the coleslaw in a large bowl, ensure it’s clean and dry before adding the mixture.
Next, cover the container with plastic wrap or aluminum foil and refrigerate it at a temperature of 40°F (4°C) or below. This will help to slow down the growth of any bacteria that may be present in the coleslaw, ensuring food safety.
The chilling time is essential as it allows the flavors to develop and mature. For this recipe, we recommend chilling the coleslaw for at least 30 minutes, but you can also chill it for several hours or overnight if desired. Just remember that longer chilling times may cause the slaw to become too cold and lose some of its texture.
Finally, before serving the creamy coleslaw, give it a good stir to redistribute the ingredients. You can serve it chilled, garnished with fresh herbs or edible flowers for added color and flavor. Enjoy your delicious Best Vinegar Coleslaw Recipe!
Creamy coleslaw assembly is an essential component of many classic dishes, including the Best Vinegar Coleslaw Recipe. To assemble a delicious and creamy coleslaw, follow these steps:
First, prepare all the necessary ingredients. You will need shredded cabbage, shredded carrots, mayonnaise, sour cream, apple cider vinegar, sugar, salt, black pepper, and chopped fresh herbs like parsley or dill.
Next, in a large bowl, combine the shredded cabbage and carrots. This mixture should be the base of your coleslaw and provide a crunchy texture.
In a separate bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, sugar, salt, black pepper, and chopped fresh herbs until you get a smooth and creamy sauce.
To assemble the slaw, pour the creamy sauce over the cabbage mixture and toss everything well until all the ingredients are fully coated with the dressing. Make sure to distribute the flavors evenly throughout the coleslaw.
Allow the coleslaw to chill in the refrigerator for at least 30 minutes before serving. This will help the flavors meld together, and the slaw will become even creamier and more delicious.
Before serving, give the slaw a good stir and taste it one last time to adjust the seasoning if necessary. You can also add some additional ingredients like grated onion or chopped fresh chives to enhance the flavor.
Once you have assembled your Creamy Coleslaw, it’s ready to be served alongside your favorite dishes, including the Best Vinegar Coleslaw Recipe. Enjoy!
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